- 2 sticks of butter (cut into eight pieces) plus extra to butter pan
- 8 ounces pitted dates, chopped
- 1 teaspoon baking soda
- 5 tablespoons sugar
- 2 eggs
- 1 ¼ cups flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¾ tablespoons baking powder
- ¼ cup heavy cream
- 4 ounces brown sugar
- 1 pint heavy cream, chilled, whipped (optional)
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Nutritional analysis per serving (10 servings)384 calories; 22 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 3 grams protein; 337 milligrams sodium;
- Preheat oven to 350 degrees.
- Butter a 9-inch, high-sided baking pan.
- Place the dates in a saucepan, and cover with water. Bring to a boil, reduce to simmer and cook for three minutes. Add the baking soda, and set aside.
- In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1/2 teaspoon vanilla extract. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid, until the cake mixture resembles thick pancake batter. (Discard the rest.) Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center.
- Meanwhile, make the sauce by combining a stick of butter, 1/4 cup of heavy cream, the brown sugar and 1/2 teaspoon vanilla. Bring to a boil; reduce to simmer, and cook for three minutes.
- To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream if desired.